November 2013

Sage has a very strong flavour. I typically don’t worry about carefully measuring out most herbs, but sage is the exception. It’s quite easy for it to completely overpower a dish, so I try to use it judiciously. With that in mind, the concept of eating sage leaves on their own might not appeal to most people. But you know what, the frying process transforms sage into these crispy, delicious chip-like leaves, with a very mild and much toned down flavour.

Fried sage leaves are a nice touch as a garnish, and are a great way to easily elevate a dish. They also make a great addition to a cheese plate or charcuterie platter. And they’re super easy to make.

These gummies are the closest I’ve come to candy since starting paleo/primal! Not only are they fun to eat, but their ingredients are beyond healthy. These little jellies are actually nourishing, thanks to all of the healthy gelatin and the antioxidants from the blueberries! Most of us don’t get enough of either in our diets, and I couldn’t think of a more enjoyable “supplement” to take.

The balsamic vinegar adds some nice tang, but if you’d like to avoid it for whatever reason (be sure to check the ingredients!), just replace it with any liquid of your choice (water, juice, etc.). And I doubt you’ll need to sweeten these, with all of the natural sugars from the blueberries, so I’d recommend trying it without any added sweeteners the first time, and then if you want you could add one to two tablespoons of honey or maple syrup.

You’ll notice that unlike most gummy recipes out there, I decided not to strain the blueberry mixture. That’s because I believe in eating whole foods whenever possible, and I actually prefer the texture of these, which reminds me of pâte de fruit.

I have been wanting to try my hand at fermentation for quite some time. I completely believe in its all of its benefits, and I eat unpasteurized sauerkraut regularly. But fermenting myself? I hadn’t quite worked up the guts to do that, until now. I was super excited to review Jill Ciciarelli’s book, Fermented, because it meant I’d finally have to commit to actually fermenting something. And luckily for me, Fermented was the perfect guide through the process.

These tasty lamb patties are juicy and flavorful, with incredibly clean ingredients. Whether you’re strict paleo, autoimmune protocol (AIP), or avoiding FODMAPs, these delicious patties will nourish you without being bland or boring. In fact, they pack some fantastic flavour with the ginger and green onions. You can make them into bite sized patties to have for breakfast, or sliders or burgers for lunch or dinner. They also make a great snack.

As nutritious and good for us as it is, I know it’s easy to overlook including more offal in your diet. It’s not something most of us think about on a weekly basis. Personally, I don’t really eat pâtés like this just because they’re healthy. I mostly include them in my diet because they’re delicious.

The most common type of offal pâté is the classic chicken liver pâté. Chicken livers are more mild in flavour, so they’re often the “gateway organ” into the offal world. If you’re hesitant about trying beef liver, I’ve made it easy for you by playing off one of my favourite recipes, “blueberry liver.” The sweetness of the blueberries is offset by the slight acidity of the balsamic vinegar, both of which complement the beef liver nicely.

For anyone doing an elimination diet or cleanse, you’ll be happy to know that not only is this recipe paleo compliant, it’s also compliant with the autoimmune paleo diet (AIP), and is FODMAP-free. And for those of you on any such program, I know there isn’t exactly an abundance of these type of recipes around!

This beef liver pâté makes a great addition to any cheese board or charcuterie plate, or as a spread on sliced cucumbers or other vegetables. Or you can do like me, and just eat it by the spoonful as an afternoon snack :)